Nem Ha Noi. Ha Noi spring rolls with fresh herbs and classic Vietnamese dipping sauce. The spring rolls were crisp and crunchy while the filling was light and moist with a subtle herbal flavour. The dipping sauce had a perfect balance of flavours that complimented the spring rolls.

Tom nuong va buoi. Grilled SA prawns with citrus salad. The prawns were juicy and succulent while the citrus salad was wonderfully zesty.

Diep va doi lon. Australian scallops with boudin noir. The scallops were plump and juicy while the boudin noir was salty and had terrific depth.

Lon voi gung va cam. Barossa Hampshire pork belly with orange and ginger sauce. The pork was extremely moist and tender. The crackling was crisp and crunchy while the orange sauce was sticky and sweet with a slight spice coming from the ginger.

Ca ri bo. Massaman curry of Mayura Station wagyu beef. The curry was rich, full bodied and delightfully creamy. The beef was also amazingly moist and soft.

Steamed jasmine rice. The rice was light and fluffy.

Bru lee chanh. Lime brûlée. The sugar crust was crisp and made a distinct crack when I tapped my spoon in to the caramel.

Vietnamese coffee. Double shot of espresso served with condensed milk and a glass of ice. The thick, sugary condensed milk was the perfect counterbalance for the incredibly strong, dark roasted Vietnamese coffee.

All produce is locally sourced and many of the vegetables and herbs come from their own home gardens.

FermentAsian have created the perfect dining experience. The food was unbelievable and each dish was absolutely heavenly and unique.